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Pork ribs with pumpkin crisps

ribs

 

 

 

 

 

 

 

 

 

Pork ribs with Pumpkin crisps

 

Banting Braai – Low-Carb dish

Serves 6

PREP TIME: 20 minutes

(+cooking time)

• 2 large racks pork ribs, about

1.5kg in total

• 4 star anise

• 2 cinnamon sticks

• 2 tbsp allspice berries

For the basting sauce

• 150g sundried tomatoes,

marinated in olive oil,

drained

• 1 tsp smoked paprika

• 1 tsp ground cinnamon

• 2 tbsp balsamic vinegar

• 1 tsp honey

• himalayan salt and black pepper

For the crisps

• 1/2 cup coconut oil

• 300g pumpkin, thinly sliced

1. Put the ribs and the spices in a large

pot and cover with cold water. Bring

to a boil, reduce the heat and simmer

for 15 minutes. Drain, place the ribs in

a shallow dish and leave to cool.

2. For the basting sauce: Place all

the ingredients in a blender along with

2 tbsp water and blitz until smooth.

Brush the mixture over the ribs and

refrigerate for 1 hour.

3. Cook the ribs over medium coals

until they’re crispy and cooked

through, basting occasionally with the

remaining sauce.

4. For the crisps: Heat the coconut

oil in a small saucepan and fry the

pumpkin slices until crispy.

5. Serve ribs hot, with pumpkin crisps.

For the butter

• 130g butter, softened

• 11/2 tsp dried chilli flakes,

crushed

• 2 cloves garlic, chopped

• 2 spring onions or salad onions,

finely chopped

• juice and zest of 1 lemon

• himalayan salt and black pepper

For the basting sauce

• 3 tbsp coconut oil, melted

• 2 tsp white wine vinegar

• 1. tsp paprika

• pinch of cayenne pepper

• big pinch dried chilli flakes

• lemon wedges, to serve

• homemade peri-peri sauce,

to serve (recipe on page 93)

1. Place the chickens in a shallow

dish, pour the buttermilk over

and allow to stand for 30 minutes.

Drain the meat.

2. For the butter: Mix together

all the ingredients, then slide the

butter under the skin of the chicken

as far back as it will go and season

the meat well.

3. For the sauce:

Mix all the ingredients together and brush over

the chickens.

4. Place the meat on the braai and

cover with foil or a lid. Cook for

30-40 minutes, or until cooked

through and golden, basting

occasionally.

5. To serve: Cut the chicken into

portions and serve with the peri-peri

sauce and lemon segments that have

been chargrilled over the braai.

 

 

 

 

 

 

 

 

 

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